For our Monday Night 21 May Basils Farm Wine Dinner.
Guest Chef Oli Ford has come up with a fantastic menu drawing on Basils seasonal produce; local tastes and sweet delights, all perfectly paired with Basil Farm wines.
First Course
Caviar Eclair with wood sorrel
Basils Farm Chardonnay 2016

Second Course
Ocean Trout with beetroot, horseradish, pernod mayonnaise and nasturtium
Basils Farm Blanc De Noir 2015

Third Course
Burrata with Mason’s Creek olive oil, local pine mushroom a la grecque and charred bread
Basils Farm Pinot Noir 2017

Fourth Course
Lamb Shoulder with romesco, gremolata and pearl onions
Sides – Whole roast pumpkin with Basils Farm herb butter and pumpkin seeds
– Gem Lettuce salad with mustard leaf vinaigrette
Basils Farm Shiraz 2016

Fifth Course-
Duck Egg and olive oil sponge with roast quince and honey ice cream
Blanc De Noir 2013 (Vintage Release)

$135 pp all inclusive There are only a few places left

Book now
E: T: 5258 5115 or In house
Note: Dinner commences at 6.30 pm. Small menu changes may be made